1. COMBINE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 34cm x 11cm rectangular fluted tart pan with a removable base. Chill for 10 minutes. Use a fork to prick the base well and bake in a hot oven 200°C for 10-13 minutes or until lightly golden.
2. HEAT the chocolate and cream in a bowl over simmering water until combined, pour into the pastry case and allow to cool and thicken.
3. CUT the bananas into ½ cm thick slices and combine with apricot jam to coat evenly. Spoon bananas into pastry case and sprinkle with coconut. Slice and serve with a drizzle of cream.